Chelsea

celebrating 130 years 1884-2014

South African Koeksisters

By Carolie de Koster
South African Koeksisters
36 servings
  • 10 reviews

  • Difficulty Easy
  • Prep time 1 hrs
  • Cooking time 30 mins
  • Serves
    36
Ingredients

    Syrup
    4 cups (1 litre) Chelsea White Sugar
    2½ cups (625 ml) water
    1 cinnamon stick
    1 x 2,5 cm piece fresh root ginger
    1 Tbsp (15 ml) lemon juice
    ½ tsp (2,5 ml) cream of tartar
    ½ tsp glycerine (optional for extra shiny koeksisters)

    Dough
    4 cups (4 x 250 ml) High grade flour
    ½ tsp (2,5 ml) salt
    4 tsp (20 ml) baking powder
    1 Tbsp (15 ml) sugar
    ¼ cup (60 ml) butter
    2 eggs
    ½ cup (125 ml) milk
    ± ½ cup (125 ml) water

    oil for frying (sunflower or canola)

Method

    1. Place the ingredients for the syrup into a saucepan and stir over moderate heat until the sugar has melted. Bring to boil and boil 1 minute. Reduce heat and simmer 10 minutes. Allow to cool and chill overnight to make the syrup ice cold.
    2. Combine the dry ingredients for the dough and rub in the butter until the mixture resembles coarse crumbs. Beat together the eggs and milk, add to the dry ingredients and mix with a fork, adding as much of the water as necessary to make a soft dough (similar to scone dough).
    3. Turn out the dough on a floured surface and knead very gently for 2 – 3 minutes until smooth. Return to the bowl, cover and chill for at least 30 minutes or several hours.
    4. Roll out the dough on a lightly floured surface to a rectangular shape and about 0.5 cm thick. Cut lengthwise into strips about 4 cm wide and then crosswise into rectangles about 8 cm long. Keeping about 1 cm at the top end of each rectangle intact, cut it into three strips. Plait the strips very loosely to allow for rising while frying and press the ends together well to seal neatly. Set aside on a tray until all the plaits are made and cover with a damp cloth.
    5. Divide the syrup into two bowls – use the first bowl until the syrup starts to warm up and then use the second bowl. Return the first bowl with syrup to the freezer to chill again.
    6. Pour enough oil into a medium sized saucepan to come 5 cm up the sides of the pan and heat the oil to moderately hot (170 º C). Fry the koeksisters a few at a time until golden on both sides. Lift out with a perforated spoon and place into the ice-cold syrup. Press down lightly for about 30 seconds and lift out with a fork or tongs. Take care not to use the same implements in the oil and syrup. Place onto a cooling rack set over a plate or tray to catch up the syrup that will drain off for it may be necessary to re-use it at the end. Repeat until all the koeksisters are fried and dipped. Serve as a special treat for dessert or with tea or coffee. Delicious!

    This recipe has not been tested by Chelsea Sugar.

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Reviews

Average Rating
510
(10 reviews)


Once made, how long can you keep them for? Either in the refrigerator or sealed container?

CHELSEA SUGAR: Hi there, they should keep for 1-2 days in a sealed container at room temperature or 1 week in the fridge. You can also pop them in a sealed container in the freezer for 3 months.

Absolutely love this recipe! I always make koeksisters! Lekker Man!

I love them and they are great.

I love them

Love them! They are super delicious!

Really easy recipe to follow and perfect koeksisters, gave them to my SA in-laws and got a big tick of approval!

Easy recipe to follow and remember and perfect koeksisters as an end result

great

This is the best.

Easy to make and good to eat.
As a South African, I know a good koeksister when I eat one. This is not bad, not bad at all. A solid 4.

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